Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pumpkin bread is easy with this simple slow cooker recipe. Blueberries add a burst of freshness to this yummy pumpkin bread recipe.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

slow-cook:
2 hrs
cool:
30 mins
total:
2 hrs 45 mins
prep:
15 mins
Servings:
8
Yield:
1 loaf (8 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 4-qt. oval slow cooker with cooking spray; line bottom and sides with parchment paper. In a medium bowl combine next five ingredients (through oil).

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  • In a large bowl stir together next four ingredients (through salt). Add pumpkin mixture all at once to flour mixture; stir just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker.

  • Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until a toothpick comes out clean.

  • Turn off cooker. Remove lid. Cover opening of cooker completely with paper towels; replace lid. Cool 30 to 45 minutes. If desired, serve with maple syrup.

Nutrition Facts

486 calories; fat 22g; cholesterol 52mg; saturated fat 3g; carbohydrates 68g; mono fat 6g; poly fat 11g; insoluble fiber 3g; sugars 41g; protein 6g; vitamin a 3707.7IU; vitamin c 2.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 70.5mcg; vitamin b12 0.2mcg; sodium 486mg; potassium 160mg; calcium 42mg; iron 2.3mg.
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